Love From Amy’s Kitchen: Taco Tuesday ﻿

It’s Tuesday and you know what that means?? It’s TACO Tuesday! It’s been a while since I have done a Love From Amy’s Kitchen blog post, so what better way than to share with you some yummy tacos? This recipe is also for fish tacos, which are so yummy to eat during the summer months. I remember the first time I ever ate a fish taco was in California back in 2007 and I knew my life would never be the same (well, maybe that’s a little dramatic). If you like some fish tacos, and want to learn a super easy way to make them, keep on reading!

I had Tilapia filets in stock and laid them on a baking sheet covered in foil. I drizzled some olive oil and fresh lime juice on top and then sprinkled on a layer of a sea salt/pepper spice blend. Bake on 400 degrees for about 25 minutes. Once baked, flake apart the fish with a fork to shred it into small pieces.

I find that soft corn tortillas work best for tacos after they have been pan-fried a little bit. Because corn tortillas are also delicate, and break apart really easily, it’s best to also make your taco out of two stacked corn tortillas. Sprinkle a little bit of olive oil into a non-stick pan and fry the tortillas until you have reached a desired color.

Toppings for fish tacos can include so many things but I picked sour cream, fresh cilantro, fresh lime juice, cabbage mixture, fresh avocado, and guacamole. I am not a cabbage person but it tastes so good with fish! Mango is another really good topping but I didn’t have any on hand.